Influence of freezing temperatures prior to freeze‐drying on viability of yeasts and lactic acid bacteria isolated from wine

Simple item page
dc.contributor.authorPolo, L.
dc.contributor.authorMañes-Lázaro, R.
dc.contributor.authorOlmeda, I.
dc.contributor.authorCruz-Pio, L. E.
dc.contributor.authorMedina-Vayá, Ángel
dc.contributor.authorFerrer, S.
dc.contributor.authorPardo, I.
dc.date.accessioned2017-05-15T12:50:56Z
dc.date.available2017-05-15T12:50:56Z
dc.date.issued2017-05-10
dc.description.abstractAims: To determine the effect of three different freezing temperatures on post-freeze-drying survival rates of wine yeasts and lactic acid bacteria (LAB). To know if a similar freeze-drying protocol can be used for both micro- organisms. Methods and Results: Cells from liquid culture media were recovered and concentrated in appropriate lyoprotectants. Aliquots of each strain were frozen at 20, 80 and 196°C before vacuum drying. Viable cell counts were done before freezing and after freeze-drying. Survival rates were calculated. Freezing temperatures differently affected yeast and bacteria survival. The highest survival rates were obtained at 20 and 80°C for yeasts, but at  196° C for LAB. Major differences in survival rates were recorded among freeze-dried yeasts, but were less drastic for LAB. Yeasts Pichia membranifaciens, Starmerella bacillaris and Metschnikowia pulcherrima, and LAB Lactobacillus paracasei, Pediococcus parvulus and Lactobacillus mali, were the most tolerant species to freeze-drying, regardless of freezing temperature. Conclusions: Yeast and LAB survival rates differed for each tested freezing temperature. For yeasts, 20°C ensured the highest post-freeze-drying viability and 196°C for LAB. Significance and Impact of the Study: Freezing temperature to freeze-dry cells is a crucial factor for ensuring good wine yeast and LAB survival. These results are important for appropriately preserving micro-organisms and for improving starter production processes.en_UK
dc.identifier.citationL. Polo, R. Mañes-Lázaro, I. Olmeda, L.E. Cruz-Pio, Á. Medina, S. Ferrer and I. Pardo. Influence of freezing temperatures prior to freeze‐drying on viability of yeasts and lactic acid bacteria isolated from wine. Journal of Applied Microbiology, Vol. 122, Issue 6, June 2017, pp. 1603-1614en_UK
dc.identifier.issn1364-5072
dc.identifier.urihttp://dx.doi.org/10.1111/jam.13465
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/11894
dc.language.isoenen_UK
dc.publisherWileyen_UK
dc.rightsAttribution-NonCommercial 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectfreeze-dryingen_UK
dc.subjectfreezingen_UK
dc.subjectlactic acid bacteriaen_UK
dc.subjectsurvivalen_UK
dc.subjectwineen_UK
dc.subjectyeastsen_UK
dc.titleInfluence of freezing temperatures prior to freeze‐drying on viability of yeasts and lactic acid bacteria isolated from wineen_UK
dc.typeArticleen_UK

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Influence_of_freezing_temperatures_prior_to_freeze-drying-2017.pdf
Size:
937.1 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.79 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Staff publications (SWEE)